Royal Icing with Fresh Egg Whites
Rated 5.0 stars by 1 users
Category
Glazes, Icings, & Frostings
Servings
Makes about 2 Cups
Prep Time
20 minutes
This recipe, which uses pasteurized egg whites, is the one I use most often now. I find that buying egg whites is convenient, prevents wasting yolks, solves many food-safety issues and it tastes much better than a royal icing made with meringue powder. The lemon juice in this recipe does not add a strong lemon flavor, but it does mitigate the sweetness of the confectioners' sugar.
Ingredients
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6 tablespoons pasteurized egg whites or 3 large egg whites, room temperature
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2 teaspoons fresh squeezed lemon juice (from 1-3 ounce lemon)
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⅛ teaspoon table salt
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4 cups (1 pound 2 ounces) powdered sugar, sifted
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Electric mixer or stand mixer with whisk attachment
Equipment Needed:
Directions
Whip whites, lemon juice and salt in an electric mixer or stand mixer with whip attachment, on medium, until frothy, about 1 minute.
Slowly add sifted sugar, scraping as needed, until incorporated. Turn up to medium-high, until smooth, thick and stiff peaks form, about 5 minutes.
Add water 1 teaspoon at a time until desired consistency is reached. Learn more about royal icing consistencies here.
